Crispy Potato Cake, from the cookbook Tender by Nigel Slater
4 potatoes (any type is fine!)
3-4 garlic cloves, peeled
Butter for frying
Fresh or dried herbs of your choice (thyme and rosemary work well)
Peel the potatoes and grate them finely. Melt the butter (the original recipe calls for goose fat if you happen to have that on hand) in a wide, shallow pan and tip in the grated potato. Sprinkle over a little sea salt and your herbs, then squash the garlic cloves flat and tuck them in amongst the potato strands. Leave over a low - moderate heat for 15-20 minutes, or until the underside is crisp and golden. As it cooks, loosen the edges with a spatula to avoid sticking. Lay a heatproof pan on top of the pan, then turn the whole thing upside down. Slide the potato cake back onto the pan and cook the other side. When it is golden on both sides, serve in slices with your favourite winter salad.
(photo from food52.com)